Along with increasing quality and decreasing costs, oak alternatives including tannins, chips, and staves combined with a program of micro-oxygenation during ageing, offer distinct advantages for wines that are or may be impacted by smoke. Tannins and oak treatment can help mask smoke taint but come with a risk of having the opposite effect and acting synergistically to enhance the smoke character instead, especially those with heavier toast profiles. Incorporating micro-oxygenation into the mix gives the winemaker greater control to dial in the specific oak character to suit different wines and conditions. Unlike barrels, the sensory impact of the tannins and oak alternatives can be bench-trialed before you commit to complete batches.

Additionally, because smoke compounds and any possible residual Brettanomyces in barrels can increase the perception of smoke aromas, it is always best to avoid barrels, especially with wines post-remediation.

Finally, when dealing with smoke taint, experts recommend bringing wines to market as early as possible. A customized program of tannins, micro-oxygenation, and oak alternatives can help by encouraging earlier palate integration and protecting fruit aromatics.

ATPGroup offers oak alternatives of French or American oak in toasted or untoasted options as powder, chips, or tank staves as well as innovative micro-oxygenation solutions and a complete range of tannins.

The state-of-the-art Parsec Micro-Oxygenation systems are programmed to use continual feedback and self-calibration to accurately dose oxygen by mass, not volume, ensuring that your wine receives the precise amount of oxygen needed. These systems are available for wineries large and small, with options ranging from single output portable units through complete cellar PC-network-controlled automated systems.

Our tannin range includes high-quality cost-effective grape-derived, oak-derived, and blended maturation and finishing tannins. Tani-Structure, Tannica Luxe, and Tani-Complete build mouthfeel for longer aging independently or in conjunction with micro-oxygenation. Querca-Tan Rouge, Querca-Tan UT, Tani-Grape and Cherry Tan smooth out gaps and fine tune the palate. For aromatic complexity, Querca-Tan VN and Querca-Tan MK offer profiles of rich spicy and sweet oak. Tani-Heritage, Tanica Fresco and Tannica Bouquet deliver antioxidant benefits and promote fresh aromatics, structure and softness while reducing the impression of some off-flavor compounds.

Tannins can also play a beneficial role in finished white wines due to their high antioxidant properties. Very low doses of Querca-Tan Blanc or Querca-Tan UT help keep whites fresh, maintaining bright vibrant flavors and aromatics especially when stored in tank. Properly applied, tannins used in finished whites can even help reduce the overall levels of sulfur dioxide required.

ATPGroup’s team of experienced winemakers and enologists is always available to help design a custom program of oak alternatives, tannins, and micro-oxygenation to fit your winemaking style and budget. For more information contact your ATPGroup Enology Products Specialist or call one of our offices: Windsor, CA at (707) 836-6840 or Paso Robles, CA at (805) 237-1223. Information on our products is also available on our website: www.ATPGroup.com.

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, the company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, production equipment, cleaning & sanitation solutions, parts & servicing, mobile services, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, engineers, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.